Thuringian Sunday roast half and half

Ingredients for 4 servings:

• 500 g beef, for frying
• 600 g pork, for roasting
• 1 large onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• e.g. salt and pepper
• Paprika powder, sweet
• marjoram
• e.g. celery, the dried leaves
• e.g. broth or water
• e.g. margarine, for frying or oil
• e.g. tomato paste
• 1 dashes lemon juice
• n. B. Sauce thickener, brown

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beef and pork as roast

Season both pieces of meat well on all sides with salt, pepper, and paprika and sear, if possible in an iron pot. Finely chop the onions and carrots and sear them as well. Now add the finely diced garlic clove and a little tomato paste from the tube. Deglaze with water or stock. Add salt, a pinch of marjoram, and finely shredded celery leaves, and cover. Simmer for about 2-3 hours, depending on the size of the pieces of meat, until tender. When the meat is tender, add pepper and a squeeze of lemon. If desired, thicken with a gravy thickener. This Sunday roast goes well with dumplings, boiled potatoes, rice, or pasta. Any vegetables can be served as a side dish.